h a l f b a k e r yRIFHMAO
(Rolling in flour, halfbaking my ass off)
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If the inside surface of a food container were given a super hydrophobic (i.e., very water repelling) coating, then water-based foods (such as honey) wouldn't stick.
Thus, you could easily get every last bit of honey (or jelly, or jam, etc.) out of the jar.
Sphincter
http://picnicb.ciao.com/de/14727343.jpg
the white thing in the middle, it's silicone, slightly rough. [loonquawl, Apr 07 2009]
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Don't like making foodcontainers even more expensive.- |
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I make a cup of tea in the honey jar when it is almost empty. Shake and enjoy. |
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The problem is that superhydrophobic coatings are generally
expensive and fragile. Polythene, polypropylene etc are
already quite hydrophobic, and they don't help a lot with
something as gloopy as honey. Teflon might help a little,
but is still expensive. As a test, put some honey in your non-
stick frying pan. |
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I don't like the idea of a coating which would make it diffcult or impossible to recycle. Like [Ian], i get the last bits out of a honey jar with hot liquid, coffee in my case. I think tomentose surfaces give liquids a high contact angle, but i'm not sure honey is actually a liquid. Repelling water wouldn't be enough. Maybe lining the jar with something like mullein leaves and smearing wax on the outside would help. That way, there would be a smooth surface on the glass side. Come to think of it, you might just line the whole thing with beeswax. |
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There is a type of honey jar (actually more of a tube) that utilises hydrophobic surfaces : The opning is below, and there is a rubber/silicon/something sphincter, that lets out the honey. when the tube is squeezed - the sphincter automatically closes again, and the honey never sticks to it. [link] |
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Is it just me or is there something wrong about the phrase honey sphincter? |
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Hmm... I've read that Hellmann's Mayonnaise now comes in a jar with a nonstick interior... I don't see why it would be *that* problematic for honey. |
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Ian, the reason the air has "multiplied" is because the air was cold before you added tea, and became hot (and expanded) after you added tea. |
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I'd suggest you only half-fill your mostly empty honey jar with hot tea, then squeeze as much of the air out as you can, and then close the cap. |
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Since the bottle will be half-squished, when you close the cap, there will be lots of capacity for any air that you didn't manage to squeeze out to expand into. |
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Sounds like something Mel Gibson would say. |
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